Steam curls up from the valve and your stomach starts talking back. You notice the satisfying hiss of your pressure cooker as it begins to build pressure. You sense that you about to cook somethin real good. The aroma of lemon zest and fresh ricotta fills the kitchen, makin you smile just thinkin about it. You know that these pancakes are gonna be super fluffy and tender, thanks to the pressure cooker magic. The wait might seem long, but trust me, the wait is worth it. When you hear the final slow release, you open the lid and see these golden beauties, all puffy and perfect.
You're already planning to add berries or syrup - whatever makes it taste even better. Gotta say, makin pancakes this way is kinda fun and different from the usual skillet method. You just throw everything into the pot, seal it up, and let the pressure do its thing. Those moments of pressure build and slow release really help the batter rise to a stunning height. So yeah, the next time you want breakfast that's easy and impressive, you know what to do. Just set it and forget it until the timer dings. Then, enjoy a plate full of lemon-y bliss.
Gotta say, makin pancakes this way is kinda fun and different from the usual skillet method. You just throw everything into the pot, seal it up, and let the pressure do its thing. Those moments of pressure build and slow release really help the batter rise to a stunning height. So yeah, the next time you want breakfast that's easy and impressive, you know what to do. Just set it and forget it until the timer dings. Then, enjoy a plate full of lemon-y bliss.
Gotta say, makin pancakes this way is kinda fun and different from the usual skillet method. You just throw everything into the pot, seal it up, and let the pressure do its thing. Those moments of pressure build and slow release really help the batter rise to a stunning height. So yeah, the next time you want breakfast that's easy and impressive, you know what to do. Just set it and forget it until the timer dings. Then, enjoy a plate full of lemon-y bliss.
Lemon Ricotta Pancakes
Ingredients
Main ingredients
- 1.5 cups all-purpose flour scoop and level to measure (214g)
- 3.5 tablespoon granulated sugar 46g
- 2 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup milk 236ml
- 0.75 cup ricotta low-fat or whole (180g)
- 3 eggs large
- 1 teaspoon vanilla extract
- 1-2 tablespoon lemon zest depending on how lemony you want them
- 0.25 cup fresh lemon juice 60ml
- 1 tablespoon butter melted (14g)
Instructions
Instructions
- Preheat an electric griddle to moderately-high heat or use a non-stick skillet set over medium heat.
- In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt for 20 seconds.
- Make a well in the center of the flour mixture and set aside.
- In a separate large mixing bowl, whisk together milk, ricotta, eggs, and vanilla until well blended.
- Add butter, lemon zest, and lemon juice to the milk mixture and blend until combined (it will curdle a little, that's fine).
- Immediately pour milk mixture into flour mixture and whisk just to combine (batter should be slightly lumpy).
- Pour ⅓ cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
- Serve warm dusted with powdered sugar if desired and drizzled with maple or berry syrup.
